Toumaï

Toumaï is a traditional dish from the Ivory Coast, particularly popular in the central and western regions. It is a type of fufu, a staple food in many West African countries, made from cassava flour. The preparation of Toumaï involves soaking cassava flour in water, then pounding it with a wooden pestle until it reaches a smooth, dough-like consistency. The dough is then wrapped in banana leaves and steamed for about an hour.

The steamed dough is typically served with a variety of sauces and stews. One common sauce is made from palm oil, onions, garlic, and spices such as thyme and bay leaves. Another popular sauce is made from peanut butter, which is mixed with water and seasoned with chili peppers and other spices. The stews accompanying Toumaï often feature meat, such as chicken, beef, or fish, cooked with tomatoes, peppers, and other vegetables.

Toumaï is not only a staple in Ivory Coast but is also a symbol of the country's culinary heritage. It is often served during special occasions and celebrations, reflecting the importance of community and togetherness in Ivorian culture. The dish is typically enjoyed with family and friends, and its preparation and consumption are often seen as a social event.

The ingredients used in Toumaï vary slightly depending on the region, but the basic method of preparation remains consistent. The dish is known for its hearty and satisfying flavor, making it a popular choice among locals and visitors alike. Toumaï is also exported to other countries, contributing to the spread of Ivorian cuisine around the world.